Risotto with Mascarpone and Yellow Tomatoes

Equipment Needed

Heavy-bottomed saucepan or risotto pan, Small saucepan (for keeping broth warm), Ladle, Wooden spoon

Method

1. 1.

   Prepare the soffritto: In a heavy-bottomed saucepan or risotto pan, warm the olive oil over medium heat. Add the finely minced shallot and the anchovy fillet, stirring gently until the shallot is translucent and the anchovy has melted completely into the oil.

   Chef Tip: The anchovy dissolves entirely and adds savory depth without any fishy taste — trust the technique.
2. 2.

   Toast the rice: Add the Mazza Arborio rice and stir to coat each grain in the oil. Toast for 1–2 minutes until the edges of the grains become slightly translucent. Pour in the white wine and stir until it has been fully absorbed.

3. 3.

   Cook the risotto: Begin adding the warm broth one ladleful at a time, stirring frequently and waiting for each addition to be mostly absorbed before adding the next. After about 10 minutes, stir in the blended Mazza yellow peeled tomatoes. Continue adding broth and stirring for another 8–10 minutes until the rice is al dente and the risotto is creamy.

   Chef Tip: Keep the broth warm in a separate pot — adding cold liquid shocks the rice and slows cooking.
4. 4.

   Mantecatura — the final enrichment: Remove the pan from the heat. Fold in the mascarpone, cold butter, and grated Parmesan. Stir vigorously for 30 seconds to create a glossy, wave-like consistency. Season with salt and white pepper.

5. 5.

   Rest and serve: Let the risotto rest for 1–2 minutes with the lid on, then plate by spooning it onto warm dishes and tapping the plate gently so it spreads in a natural wave. Finish with a crack of white pepper and, if desired, a few drops of good olive oil.